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Effects of Message Framing and Information Source on Consumers’ Attitudes toward an Amino Acid-Based Alternative Meat Curing System

Recently, meat scientists have developed an innovative amino acid-based alternative meat curing system (AAACS). However, consumer skepticism toward novel foods presents challenges regarding the acceptance of food innovations like the AAACS. Effective communication about this and other food technolog...

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Detalles Bibliográficos
Autores principales:	Chambers, Amber Vonona, Baker, Mathew T., Leggette, Holli R., Osburn, Wesley N., Lu, Peng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094039/ https://www.ncbi.nlm.nih.gov/pubmed/37048356 http://dx.doi.org/10.3390/foods12071535

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